Steak and Potato Breakfast Hash
This Steak and Potato Breakfast Hash is a delicious and healthy dish to add to your brunch menu. Steak and eggs are a classic combo, but we're adding potatoes and a fresh her sauce for a hearty, whole30, breakfast everyone will love
For the sauce
- 1/4 cup avocado oil or olive oil
- 1/4 cup fresh parsley chopped
- 2 cloves garlic minced
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the steak
- 1 lb top sirloin steak*
- salt and pepper to taste
- Avocado oil or coconut oil to cook*
For the hash:
- 1 lb gold potatoes diced small
- 1 red pepper diced small
- 1/2 medium yellow onion diced small
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 eggs
Add all of the sauce ingredients in a jar with a lid or a bowl then shake or whisk until combined. Set aside.
Pat the steak dry and season both sides with salt and pepper. Heat avocado oil or coconut oil in a cast iron skillet or large skillet with a heavy bottom over medium-high heat. Once it’s hot, add the steak to the pan and cook for 4-5 minutes. A brown crispy crust should start to develop on the outside of the steak. Flip the steak over and cook for another 4-5 minutes, or until the internal temperature reaches 130-135°F. This allows for 10-15 degrees of carry over cooking while it rests to reach medium rare (145°F). It’s better for the steak to be underdone as it will continue to cook for a few minutes later with the eggs. Transfer the steak to a cutting board when it’s done to rest.
If the brown bits on the bottom of the pan are too dark and charred, wipe it down quickly with a paper towel then add another tablespoon of oil to the pan over medium-high heat. Stir in the onions, peppers and potatoes the sprinkle the smoked paprika, salt and pepper and stir until combined. Cook, stirring occasionally, until the peppers and onions are soft and the potatoes are crispy and fork-tender, 8-10 minutes.
Turn the heat down to medium-low and cube the steak into bite-sized pieces. Add the steak to the hash and stir well to combine.
Crack the eggs carefully on top of the hash then cover the skillet with a lid until the egg whites are set and the yolk is run, 4-6 minutes. Cook them longer if you prefer over hard.
Drizzle the prepared sauce over the hash or allow guests to pour their own sauce on top each serving separately.
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Top sirloin: this is a cut from the sides of the backbone, a muscle that doesn't work particularly hard, so they're more tender. You can also use bottom sirloin, which will be labeled "sirloin" or "sirloin steak" or a ribeye.
Oil for the steak: avocado oil is best because it has a high smoke point. This will prevent excess smoke in your kitchen and make it easier to sear at a high eat.
Storage: While the eggs are best served fresh, you can store any leftover steak and potato hash in an airtight container in the fridge for up to 3 days. Frozen steak and potatoes will last up to 3 months.
Reheat: Warm in a covered skillet over medium-low heat and top with another fried egg, if desired.
Serving: 1serving | Calories: 449kcal | Carbohydrates: 25.2g | Protein: 34.8g | Fat: 22.7g | Cholesterol: 253mg | Sodium: 670mg | Fiber: 3.8g | Sugar: 3.4g | Vitamin A: 165IU | Vitamin C: 76.4mg